Carmamella egg
A milk chocolate CARMA® Milk Seriz 35% egg with a chic golden checkerboard pattern. Inside, a layer of CARMA® Carmamella Selection with a hint of salt and a creamy browned butter ganache. A luxurious combination of milky sweetness and caramel notes, perfect for festive tables or premium displays.
Recipe
Products
Coating
| ingredients | preparation |
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Spray the tempered coloured cocoa butter through a sieve into the polished praline egg moulds to create a checkered pattern. Then pour CARMA® Milk Seriz 35% into the crystallised moulds. |
CARMA® Carmamella Selection
| ingredients | preparation |
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Mix the CARMA® Carmamella Selection with the salt. |
Brown butter ganache
| ingredients | preparation |
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Heat the cream, glucose, sorbitol and dextrose until everything has dissolved. Pour over the CARMA® Milk Seriz 35% and brown butter, and emulsify. |
Final steps
Once the shell has fully crystallised, fill it to about ⅓ full with CARMA® Carmamella Selection, and top up with the ganache. Leave enough space to cover and put on the lid as soon as the ganache has set. |
